This ultimate comfort food recipe is one you can turn to when all you want is something quick and easy that you can throw into one pot. Make this veggie or vegan by swapping out the sausages.
Prep
5 min
Cook
60 min
Serves
4
Difficulty
Easy
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Ingredients
onion 2 (sliced)
bell pepper 1 (sliced)
celery 2 (sliced)
pork sausages 400 g (chopped)
chilli flakes ¼ tsp
fresh rosemary pinch
red kidney beans 800 g
chopped tomatoes 800 g
brown sugar 2 tbsp
red wine vinegar 1 tbsp
Method
Preheat the oven & prep the ingredients
Preheat the oven to 200°C/180°C fan. Peel and slice the onion.
Deseed and slice the pepper. Slice the celery. Cut each sausage into 2-3 pieces.
Cook the stew
Heat a dash of oil in a large ovenproof pan/pot, that's big enough to hold all the ingredients.
Add the sausages and brown them all over for 2-3 minutes, they won’t be cooked through yet.
Add the onions and cook them for 3 minutes to give them some colour. Then add the bell pepper, celery, chilli flakes, rosemary, beans, chopped tomatoes, dark brown sugar and red wine vinegar and stir to combine. Season with salt and pepper. Cover with a lid (or a baking tray if you don’t have one).
Bake it in the oven for 30 minutes. Take out of the oven, give it a good stir and bake for another 15 minutes, until the sauce has thickened.
